Ahhh crepes. They bring about such fond memories for us when we were in Paris by the Eiffel Tour. But since we aren’t going back any time soon, they are fortunately easy enough to make so we can bring a little bit of the French home. And so versatile. Of course sweet is usually the way to go, but they are also yummy with eggs and veggies etc. Today, it was light, lemony, and sweet…and for breakfast.

Here is what you need:
1 Cup whole milk
3 eggs
1 tsp. vanilla
1 Cup all-purpose flour
2 Tbs. sugar
1/4 tsp. salt
Pinch of cinnamon
Butter or cooking spray if you prefer
3/4 Cup powdered sugar
2-3 lemons, quartered

Here is how you make them:

In a blender, combine the milk, eggs, and vanilla. Add the flour, sugar, salt, and cinnamon. Blend on high for 30 seconds, scraping the sides if necessary. Coat a non-stick pan with butter or cooking spray and heat over medium heat. Pour about 1/4 cup of batter and swirl to make a thin even layer. Cook for about 1 1/2 minutes or until the bottom is lightly browned. Fold the crepe in half and then in half again, transfer to plate. Sprinkle with powdered sugar and set aside. Repeat with remaining batter and make sure to coat the pan with butter each time. Serve each crepe with a quartered lemon for squeezing. The lemon juice will create a lemony icing when it mixes with the powdered sugar. Makes about 8-10 crepes.